Healthier Eggs Benedict
- 4 eggs
- 2 whole wheat, light English muffins
- 4 thin slices Canadian bacon
- 1/2 cup plain yogurt, fat- free
- 1 teaspoon dry mustard
- Kosher salt and cayenne pepper, for seasoning
- 1 tablespoon lemon zest, for garnish
- 1 tablespoon parsley, fresh, chopped, for garnish
- 1 to 2 tablespoons white vinegar
- non- fat cooking spray
- In a large pan coated with non- stick cooking spray, brown the Canadian bacon over medium heat.
- Remove from the pan and keep warm.
- In a small saucepan, over very low heat, combine yogurt, dry mustard, and season with the salt and cayenne pepper, whisking continually until warm.
- Be careful not to overheat or your yogurt will curdle.
- In a pot of boiling water add the vinegar and reduce heat to a low simmer.
- Crack one egg into a small bowl and very gently add it to the simmering water.
- Repeat this for the other eggs.
- Simmer for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque.
- In the meantime, toast the English muffin.
- Assemble by placing the toasted muffin on a plate.
- Top with a piece of the Canadian bacon, a poached egg, and then top with the yogurt sauce.
- Sprinkle lemon zest over each egg, and sprinkle chopped parsley over each as well.
- Enjoy.
eggs, whole wheat, thin slices canadian bacon, plain yogurt, mustard, kosher salt, lemon zest, parsley, white vinegar, cooking spray
Taken from www.foodrepublic.com/recipes/healthier-eggs-benedict-recipe/ (may not work)